Bacon-Guacamole Deviled Eggs

Wiley P


I just love deviled eggs and have over 30 different types in my book. This is one of my very favorites. It makes lots of filling, so don't skimp when you are loading them up!


★★★★★ 1 vote

20 Min
20 Min
Stove Top


  • 6
    hard cooked eggs, shells removed, cut in half lengthwise
  • 1 large
  • 2 Tbsp
    cooked and crumbled bacon, plus more for garnish
  • 2 Tbsp
    minced tomato
  • 1 Tbsp
    minced jalapeño chile (use a minced serrano chile for a little added heat)
  • 1 Tbsp
    minced red onion
  • 1 Tbsp
    lime juice (about 1/2 lime)
  • 1 Tbsp
    finely chopped fresh cilantro (or 1 teaspoon dry cilantro flakes)
  • 1/8 tsp
    ground cayenne pepper (or 1 teaspoon "frank's red hot"® sauce)
  • 1 pinch
    kosher salt
  • 1 pinch
    freshly ground black pepper
  • 1/4 tsp
    chili powder for garnish
  • ·
    cilantro leaves for garnish

How to Make Bacon-Guacamole Deviled Eggs


  1. Into a medium mixing bowl, scoop the yolks out of the egg halves. Add the meat from the avocado and mash them together. Stir in the bacon, tomato, jalapeño, onion, lime juice, cilantro, cayenne, salt and pepper. Place a tablespoon of the mixture back into each of the holes left by the yolks in the eggs and serve garnished with extra bacon, a pinch of chili powder and cilantro leaves.

Printable Recipe Card

About Bacon-Guacamole Deviled Eggs

Main Ingredient: Eggs
Regional Style: Southwestern

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